Ingredients for Cranberry Cherry Icebox Ribbon Cookies
- Dried Sweetened Cranberries
- Sour Cherry Jam
- 1 cup granulated sugar
- Almond Extract
- All Purpose White Flour
- Baking Powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Egg
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Cherry Icebox Ribbon Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Cherry Icebox Ribbon Cookies
- In a medium bowl, combine 1 cup of granulated sugar, 1/2 cup packed light brown sugar, and 1/2 teaspoon of salt. Cream together 1 cup (2 sticks) of unsalted butter until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon of baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup of cranberry sauce and 1 cup of cherry pie filling.
- Divide the dough in half. Shape each half into a log (approximately 1.5 inches in diameter). Wrap each log tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Slice each chilled dough log into 1/4-inch thick cookies. Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
8g
Carbs
3g